I don't know how many times I will say this throughout the life of this blog, but I LOVE GRILLING SEASON!!!
It seems like every year I get really excited to grill and share - as evidenced by the Lamb Burgers, Vietnamese Shrimp Pops, Grilled Romaine Salad, Pineapple Salsa, Grilled Mozzarella Bread ...and so many more that are not yet created. I have a feeling that every year as the snow melts and the world turns green, I will always shout the words - IT'S TIME TO GRILL!!!
True to form, this is a new recipe that I haven't tried before, but it turned out quite good. I love the dense meaty texture of this large mushroom and who doesn't love things stuffed with panko and cheese and grilled till melty and crispy. The zig by topping the end of this with balsamic reduction adds the perfect richness to round out every bite.
It was a night of stuffing things, as we had picked up some large Brussels sprouts and we stuffed them with the same stuffing with a few adaptations. I was told at the start of the meal to not expect much because there are those who are not fans of portobello mushrooms...guess what, they were not fans of Brussels sprouts before. Good thing E is so understanding and willing to be a guinea pig with my creations. It turned out great and it turned out to be a wonderful night - grilling the food, eating outside and topping off the night with a family bike ride.
Grilled Mozzarella Stuffed Portobello Mushrooms
- 2 Tbls Olive Oil
- 1 Tbls Balsamic Vinegar
- 2 large cloves garlic, diced
- 2 large portobello mushrooms
- 1/2 cup panko bread crumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 onion, diced
- 2 Tbls butter, melted
- Salt & pepper
- Balsamic Reduction (home made or store bought)
- Preheat your grill or oven to 400 degrees. Begin sauteing the diced onion over medium heat sweating them out until they are translucent and slightly caramelized.
- Whisk together olive oil, balsamic vinegar and half of the minced garlic in a small bowl. Clean mushrooms, removing stems and rinse off. Liberally coat the mushrooms with oil/vinegar marinade and let sit for 30 minutes.
- Combine the remainder of the garlic, bread crumbs, mozzarella cheese, Parmesan cheese, onion, thyme, oregano, fresh cracked salt and pepper in a bowl until mixed well. Using a heavy hand, stuff the top of the mushroom cap.
- Place on grill and cook, rotating a few times for grill marks and even heat, for approx 10 minutes. Do not flip over and try to keep the lid on the grill closed as much as possible - this will allow for a shorter cook time. If you use the oven, cook for 6-8 minutes without opening the door. The panko and cheese should be a nice golden brown.
- Serve with balsamic reduction sauce or straight up.